Spaghetti Polpette Recipe
Beef & pork meatballs, marinara, spaghetti, Grana Padano
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Ingredients
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Meatballs
Marinara Sauce
Spaghetti
Garnish
Method
Meatballs Preparation
- 1
Mix Ingredients
In a large bowl, combine ground beef, ground pork, bread crumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper.
- 2
Form Meatballs
Using your hands, form the mixture into small meatballs, about 2.5 cm in diameter, and place them on a baking tray.
- 3
Bake Meatballs
Preheat your oven to 200°C (400°F) and bake the meatballs for 20-25 minutes until browned and cooked through.
Marinara Sauce Preparation
- 4
- 5
Add Tomatoes and Seasonings
Pour in the canned crushed tomatoes, and add dried oregano, salt, and black pepper. Stir well to combine.
- 6
Simmer Sauce
Let the sauce simmer on low heat for about 20 minutes, stirring occasionally. Add chopped fresh basil before serving.
Spaghetti Preparation
- 7
Boil Water
In a large pot, bring 3 liters of water to a boil. Once boiling, add 1 tablespoon of salt.
- 8
Cook Spaghetti
Add spaghetti to the boiling water and cook according to package instructions until al dente, usually around 8-10 minutes.
- 9
Drain Spaghetti
Once cooked, drain the spaghetti in a colander and set aside.
Assembling the Dish
- 10
Combine Meatballs and Sauce
Add the baked meatballs to the marinara sauce and gently stir to coat them in the sauce. Let it cook together for another 5 minutes.
- 11
Serve Spaghetti
Place a portion of spaghetti on each plate and top with the meatballs and marinara sauce.
- 12
Garnish
Sprinkle grated Grana Padano cheese on top and add fresh basil leaves for garnish before serving.
